When I first set out to make these, they were in their original form – chicken meatballs. But then I found a package of egg roll wrappers which were fast approaching their use-by date so I decided to improvise. With the addition of a few extra items that I found in my pantry, they were an awesome “on the whim” addition to our New Year’s Eve menu. I know, I know, we’re already almost through January at this point. But they’d be awesome for your Superbowl parties as well!
I’m a big advocate of “oven-frying” over deep frying whenever possible but I’m always worried that the crispiness that comes from deep frying would get lost in order to save a few calories. That was not the case with these. They were perfectly crispy and crunchy and the dipping sauce that went along with them? Good enough to drink. Swoon.
Baked Chicken Egg Rolls with Sweet Peanut Dipping Sauce – adapted from and inspired by Prevention RD
- 1 Lb. Ground Chicken
- 1/2 Cup Fresh Cilantro, chopped
- 2 Carrots, grated
- 1/2 Cup Baby Bella Mushrooms, finely chopped
- 1 8 oz. Can Water Chestnuts, finely chopped
- 2 Shallots, finely chopped
- 1/4 Cup Peanuts, chopped
- 2 Cloves Garlic, minced
- 1 Tbsp. Fresh Ginger, grated
- Sriracha, to taste
- Salt and pepper, to taste
- 1 Package Egg Roll Wrappers (typically found in the refrigerated produce section, near the tofu)
- 3 Tbsp. Creamy All Natural Peanut Butter
- 1 1/2 Tbsp. Low-Sodium Soy Sauce
- 2 Tbsp. Sugar
- 2 Tbsp Sesame Oil
- 1 Tbsp Peanuts, chopped, for garnish
Preheat oven to 425. Line a baking sheet with parchment paper and set aside.
In a medium bowl, mix together chicken, cilantro, carrots, mushrooms, water chestnuts, shallots, garlic, ginger, sriracha and salt and pepper until well combined.
Spray a skillet with cooking spray and heat over medium-high. Add the chicken mixture to the pan and cook until cooked through, stirring and breaking into crumbles, about 6-8 minutes. Transfer to a bowl and allow to cool 5 minutes.
Working one wrapper at a time, add 1-2 Tbsp. of the chicken mixture to the middle of the wrapper (the wrapper should look like a diamond facing toward you). Take the bottom point of the wrapper and fold up over the chicken mixture, then roll down toward you, forming a tight pouch with the chicken mixture inside. Fold in the sides like an envelope then roll away from you. Moisten the edges of the top point and press against the egg roll to seal. Place seam side down on the baking sheet and spray with cooking spray. Repeat with remaining egg roll wrappers.
Bake for 15-20 minutes, until egg rolls are golden brown. Let cool 5 minutes before serving.
When the egg rolls have finished baking, combine the peanut butter, soy sauce, sugar, and sesame oil in a small bowl. Stir, then microwave 30-45 seconds until warm. Garnish with chopped peanuts and serve alongside the egg rolls.